Sake Kotsuzumi "Hana Fubuki" Junmai Ginjo, Nishiyama, Hyogo

Sake Variety - Junmai Ginjo 
Rice polishing ratio: 55%
Koji rice: Hyogo Kitanishiki 50% Kakemai: Gohyakumangoku 58%.
A.B.V.- 16.5% 
Location of production - Nishiyama  town located in Kariwa District, Niigata Prefecture, Japan. 
Visual - Cristal clear 
Nose - Notes of mushrooms and fresh herbs followed by clean & fruity aromas of pineapple and melon.
Taste - A gorgeous medium-light bodied sake with great acidity and refine savoury taste.
Vinification - Distillation - Brewed 
The culture of Tamba is uniquely suited to sake brewing, being the birthplace of the Tamba toji. Considered one of the three major brewing guilds of Japan, the Tamba toji are a collective of master brewers and sake workers who incorporated in the 18th century to share techniques and improve methods, and are largely responsible for modernizing the craft of sake making and elevating it to an art. While teams of Tamba guild brewery workers would be hired by breweries around the country to complete seasonal sake production, Tamba and northern Hyogo remained their hometown and local breweries like Kotsuzumi reap the benefits of so much local expertise.
The label design is done by Japanese artist Mr. Hirosuke Watanuki express the flower show over Mt. Fuji.